Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?

Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.

Coming from The Penguin Press in 2013, Michael Pollan’s newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education

" Michael Pollan [is the] designated repository for the nation's food conscience." -Frank Bruni, The New York Times

"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book." --Janet Maslin, The New York Times

" In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."-The Seattle Times

"synopsis" may belong to another edition of this title.

Review:

Amazon Significant Seven, January 2008: Food is the one thing that Americans hate to love and, as it turns out, love to hate. What we want to eat has been ousted by the notion of what we should eat, and it's at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows in In Defense of Food is a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that's come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient "healthy" alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we started exiling carbs, fats--even fruits--from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) put our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan's call to actionó"Eat food. Not too much. Mostly plants."--is a program I actually want to follow. --Anne Bartholomew

About the Author:

MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times Magazine, Pollan is the recipient of the James Beard Award and is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world. His most recent book, Cooked: A Natural History of Transformation, was published by The Penguin Press in April 2013.

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Book Description Penguin Putnam Inc, United States, 2009. Paperback. Book Condition: New. 201 x 135 mm. Language: English . Brand New Book. #1 New York Times Bestseller Food. There s plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. Michael Pollan [is the] designated repository for the nation s food conscience. -Frank Bruni, The New York Times A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave. -The Washington Post A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential. [a] lively, invaluable book. --Janet Maslin, The New York Times In Defense of Food is written with Pollan s customary bite, ringing clarity and brilliance at connecting the dots. -The Seattle Times Michael Pollan s newest book Cooked: A Natural History of Transformation --the story of our most trusted food expert s culinary education--was published by The Penguin Press in April 2013. Bookseller Inventory # AAS9780143114963

Book Description Penguin Putnam Inc, United States, 2009. Paperback. Book Condition: New. 201 x 135 mm. Language: English . Brand New Book. #1 New York Times Bestseller Food. There s plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. Michael Pollan [is the] designated repository for the nation s food conscience. -Frank Bruni, The New York Times A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave. -The Washington Post A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential. [a] lively, invaluable book. --Janet Maslin, The New York Times In Defense of Food is written with Pollan s customary bite, ringing clarity and brilliance at connecting the dots. -The Seattle Times Michael Pollan s newest book Cooked: A Natural History of Transformation --the story of our most trusted food expert s culinary education--was published by The Penguin Press in April 2013. Bookseller Inventory # AAS9780143114963